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Vegan Celeriac and Parsnip Soup with a Savory Granola

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

This elegant vegan celeriac and parsnip soup with a subtle touch of green apple will amaze your taste buds. Top it with a delicious savory granola and you’ll bring it to the next level!

Ingredients

Scale

For the soup:

  • Olive oil
  • 1 medium onion, chopped
  • 1–2 leek(s), clean and roughly chopped
  • 2 cloves garlic, minced
  • 1 celery root (approx. 300g), peeled and chopped
  • 3 parsnips (approx. 400g), chopped
  • 1 green apple, cored and chopped
  • 6 cups (75cl) water (or more)
  • Salt and ground pepper, to taste

For the savory granola*:

  • 1 cup (100g) old-fashion rolled oats
  • 1/2 cup (60g) walnuts, chopped
  • 1/2 cup (60g) cashews, chopped
  • 1/2 cup (60g) pumpkin seeds
  • 2 Tablespoons (30g) sesame seeds
  • 1 Tablespoon fennel seeds
  • 1/2 teaspoon ground chili pepper
  • 1/4 teaspoon chili flakes
  • 1 egg white
  • 1/4 cup (60 ml) olive oil
  • 1 Tablespoon agave syrup
  • 1/2 teaspoon sea salt

Instructions

  1. For the soup: heat olive oil in a large pot. Add the onions, leeks, garlic, and cook for 5-7 minutes, until onion turn translucent and sligtly golden (be careful not to let the garlic burn).
  2. Add the celery root, parsnips, apple, and 6 cups of water. Bring to a boil, then reduce the heat to a simmer and cook, covered until the celery root and parsnip are tender, about 40-50 minutes.
  3. Mix with an immersion blender, adding more water if needed. The soup must be smooth and creamy. Season with salt and pepper.
  4. For the granola: preheat the oven to 350°F (180°C), and line a large baking tray with parchment paper.
  5. In a large mixing bowl, mix together the rolled oats, walnuts, cashews, pumpkin, sesame, fennel seeds, chili pepper and flakes. Add in the egg white, olive oil, and agave syrup. Stir well.
  6. Pour the mixture onto the prepared baking tray and bake for about 20-30 minutes, stirring 2 or 3 times. Remove from the oven when the granola starts to be golden in color.
  7. Let cool completely onto the baking tray, and serve on top of the soup. Store granola leftovers in an airtight container for up to 3 weeks.

Notes

* Note that only the soup is vegan, the savory granola is not. If you happen to be vegan, you can nevertheless:

1/ replace the egg white with some aquafaba (liquid from a can of chickpeas) in this savory granola recipe. Use 1/3 cup aquafaba and mix it together with the oil and agave syrup. Add the nuts and stir well.

2/ use flax meal. In this case, use 1 1/2 Tablespoon ground flax seed, mixed with 1/4 cup warm water, and let sit for about 5 minutes. Add the oil and agave, and the remaining ingredients.

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